Simple & Delicious Key Lime Pie
This Key Lime Pie contains 3 simple ingredients. Sweetened condensed milk, greek yogurt and lime juice. It is baked inside a homemade graham cracker crust, topped with fresh whipping cream and garnished with lime zest. It's not overly citrusy. Just perfectly sweet, tangy and buttery. Great for any pie festivity.
Equipment
- 1 Food Processor
- 1 9 in pie pan
- 1 Hand Mixer
- 2 Mixing Bowls
- 1 Measuring Cup Set
- 1 Rubber Spatula
- 1 Citrus Juicer
- 1 zester
Ingredients
Graham Cracker Crust
- 11 annies organic graham cracker sheets or gluten free graham crackers sheets
- 6 tablespoons salted butter melted or coconut oil
- pinch of sea salt
Key Lime Custard
- 2 14 oz cans organic sweetened condensed milk or coconut sweetened condensed milk
- ½ cup plain greek yogurt or plain dairy free yogurt
- 11 limes juiced about 3/4 cup
Topping:
- 1 cup organic heavy whipping cream or Savoy coconut cream (refer to notes for instructions)
- ⅛ cup organic powdered sugar or 1 tablespoon pure maple syrup
- 2 limes, zested to top (optional)
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees F.
- To a food processor add the graham cracker sheets and pulse until smooth. Add in the melted butter and pinch of sea salt. Pulse until combined.
- Transfer the crust mixer into the pie pan. Using the bottom of a measuring cup press the curst into the bottom of the pan and up the sides evenly.
- Bake the crust for 6 minutes until toasty and aromatic. Place on the counter to cool while preparing the custard.
Key Lime Custard
- To a large mixing bowl add the sweetened condensed milk, greek yogurt and lime juice.
- With a hand mixer whip the custard on medium speed until smooth.
- Pour the custard into the par baked pie crust and bake for another 10-12 minutes at 350 F. Or until the custard is set to the touch.
- let the pie cool for an hour at room temperature. Then press a piece of plastic wrap onto the top of the custard and place the pie in the refrigerator to chill for a few more hours or overnight.
Topping:
- To a large bowl add the heavy whipping cream and sweetener of choice. With a hand mixer beat to firm peaks.
- Remover the pie from the fridge, peel off the plastic wrap and top with the whipping cream. Spread to the edges of the pie, leaving an inch boarder. Sprinkle with lime zest.
- Serve and enjoy!
- Store leftovers in the refrigerator uncovered for up to 3 days.
Notes
For a dairy free whipped topping use coconut cream. Place a can coconut cream and a mixing bowl in the fridge overnight. The next day open the can and scoop out the cream into the chilled mixing bowl. Leave any liquid behind. To the cream add 2 tablespoons of powdered sugar or 1 tablespoon of pure maple syrup. Whip to stiff peaks with a hand mixer. Avoid over mixing because separation can occur. Use immediately.